RecipeMuncher

INGREDIENTS for the stock bones (I used bones of 3 chickens I had in the freezer) – optional, can be omitted for vegetarian version 2½ litres of hot water ¼ celeriac  – about 350g (peeled and coarsely sliced) 2 carrots – about 350g 1 parsnip – about 350g (halved lenghtwise) 5 bay leaves 2 tsp allspice / pimento 1 medium leek (halved lenghtwise) or 2 litres of ready stock for the soup 4-6 garlic cloves (peeled and chopped) 1 small onion (peeled and chopped) 2 tbs unsal (...)